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Publication #FCS8246

Pickled or Non-Fermented Foods: Reduced-Sodium Sliced Sweet Pickles1

United States Department of Agriculture, Extension Service2

Reduced-Sodium Sliced Sweet Pickles
4 lbs (3- to 4-inch) pickling cucumbers
Brining solution:
1 qt distilled white vinegar (5 percent)
1 tbsp canning or pickling salt
1 tbsp mustard seed
1/2 cup sugar
Canning syrup:
1-2/3 cups distilled white vinegar (5 percent)
3 cups sugar
1 tbsp whole allspice
2-1/4 tsp celery seed

Yield: About 4 to 5 pints

Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.


Table 1. 

Recommended process time for reduced-sodium sliced sweet pickles in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft



10 min



*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is Fact Sheet FCS 8246, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date May 2003. Revised August 2005. Reviewed January 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at


Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville, FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.